For some reason I got it into my head that I wanted shrimp enchiladas. Mind you, I've never once ordered shrimp enchiladas at a Mexican restaurant so I can't for the life of me figure out where the craving came from. But there it was and so off I went to find the perfect recipe.



I ended up combining recipes from two of my favorite bloggers and the results were sensational. A word of warning, though - these are a wee bit time consuming for a weeknight. There's nothing complicated about the recipe, it's just a lot to put together between peeling and roasting the shrimp, roasting the poblanos, making the sauce, and cooking the filling. Work has been insane so I've been trying to do dinner prep either early in the morning or late at night. I highly recommend cooking all the components ahead of time. Then you can assemble the enchiladas right before you bake them.



Shrimp Enchiladas with Sour Cream Poblano Sauce
From Damn Delicious and Annie's Eats

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 onion, diced
3 cups coleslaw mix
3 cups baby spinach
1 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon dried oregano
12 (6-inch) corn or flour tortillas
2 cups shredded Monterey Jack or Mexican cheese

For the sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1/2 teaspoon garlic powder
Salt and pepper, to taste
3/4 cup sour cream
1/4 cup chopped fresh cilantro

Preheat oven to 400. Place shrimp onto a baking sheet. Add 1 tablespoon olive oil, salt and pepper, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6 minutes. Remove from oven and let cool before dicing into bite-size pieces. Reduce oven temperature to 375.

Heat remaining 1 tablespoon olive oil in a large skillet. Add onion and cook until the onions become translucent, about 5 minutes. Add coleslaw mix, spinach, chipotle pepper, and oregano. Season with salt and pepper. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.

If you have a gas stove, place the peppers directly on the burner over the flame and roast, turning often, until the skin is blistered and black all over. If you have an electric stove, preheat the oven to 475˚ F. Place the peppers in a baking dish. Bake, turning every 6-8 minutes or so, until the skin is blistered over most of the surface about 20-25 minutes total. Transfer the peppers to a bowl, cover with a plate or plastic wrap and let sit 15 minutes. When cool enough to handle, peel away the skin, stem, seeds and ribs and discard. Coarsely chop the peppers and set aside.

To make the sauce, melt the butter in a medium saucepan. Stir in the chopped poblanos. Sprinkle in the flour and stir, cooking briefly just until golden, about 1-2 minutes. Whisk in the broth and garlic powder. Season with salt and pepper to taste. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from the heat and stir in the sour cream and cilantro.

To assemble the enchiladas, spoon half the sauce over the bottom of a 9x13" baking dish. Lay one tortilla on a flat surface and add some of the cheese, along with some of the shrimp mixture to the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour the rest of the sauce evenly over the top and cover with the remaining cheese. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Heeeeeeeeeey!!! I am SUPER excited to announce that we're officially in the new house. Squeeeeeeeee! It's been a crazy whirlwind these last few months but we're settling in and, shockingly, we're finding that this house already feels like home. Here are some photos of our new digs, including the listing photo of the kitchen:







I'll admit, I was a bit nervous about cooking in this kitchen. It may look nice, but it was most definitely NOT designed by someone who enjoys cooking. For starters, there's no triangle. And insufficient storage. Heck, there isn't even a silverware drawer. Needless to say, a kitchen remodel is on the horizon...just as soon as we save up the necessary funds to do it right. We'll be knocking down the wall where the stove is and expanding into the space that was previously the dining room. That's why we turned the formal living room into the dining room.



Sigh. We are just so in love with the space, the neighborhood, everything. I still can't quite believe we pulled it off. But enough about the new house...on to the recipe! I first had grilled shrimp with anchovy butter at least 20 years ago (likely closer to 25...eeek!) at Hamilton's Grillroom. It's been a staple on their ever-changing menu for all this time, and for good reason - it's delicious. And so simple. They serve massive shrimp at the Grillroom, but all I had on hand were these smaller ones. It doesn't make too much of a difference, but I may splurge on larger shrimp next time so they can spend a bit more time on the grill and get that wonderfully smoky char.

Grilled Shrimp with Anchovy Butter
Inspired by Hamilton's Grillroom

1/2-lb shell-on shrimp, any size (go for the larger ones, if you can)
6 tablespoons butter
half a tin of anchovies
crusty bread, for serving

Prepare your grill. If the shrimp are on the smaller side, place them on skewers so they're easier to flip. Grill until just pink.

Meanwhile, melt the butter with the anchovies in a small skillet. You want the anchovy filets to melt into the butter.

When the shrimp are cooked, divide them evenly on plates. Top each with some of the anchovy butter. Serve with slices of crusty bread to sop up all the delicious butter.

I love when my friends post on Facebook about the meals they make, especially when they include a recipe. As much as I love reading food blogs, many of the ones I follow simply don't cook the way I do. They post all sorts of fancy, trendy meals that I just know in my heart I'm never going to make for my family. So when I see posts from friends about food they're actually cooking, I pay attention.

Take this recipe for Pasta with Shrimp, Brie and Tomatoes. I was hooked as soon as I saw my friend's photo. This recipe has it all - pasta, one of my favorite cheeses, fresh tomatoes and shrimp. And, bonus, it's a one-pot meal. What's not to love?



The original recipe calls for sundried tomatoes and Kalamata olives, both of which I left out, opting instead for all fresh tomatoes, and no olives simply to save Steve from going to the olive bar at Wegmans. This really couldn't be simpler - mix the Brie with the tomatoes and seasoning, cook the pasta and, in the last few minutes of cooking, add in the shrimp. When the pasta is done, toss everything together and serve. I can't wait to make this one again.

Pasta with Shrimp, Brie and Tomatoes
Recipe adapted from Coastal Living

8 ounces Brie
4 tomatoes, seeded and chopped
2 garlic cloves, minced
1 cup fresh basil leaves, minced
salt and pepper, to taste
1/4 cup extra virgin olive oil
8 ounces uncooked spaghetti
1 pound peeled and deveined shrimp
Freshly grated Parmesan cheese

Remove the rind from the Brie, if desired. Cut the Brie into pieces and add it to a bowl along with the tomatoes, garlic, basil, salt and pepper and olive oil. Toss to combine, then cover and let stand at least one hour.

Cook pasta in boiling salted water according to package directions. Add the shrimp two minutes before the pasta is done. Finish cooking, then drain well. Immediately toss the pasta and shrimp with the Brie mixture. Serve immediately with freshly grated Parmesan.

I'm a sucker for shrimp and grits. If I see it on a menu, I have to order it. I just love the creamy, soft grits topped with the bursty, delicious shrimp. I've tried making it at home a few times, but wasn't successful. Now my search is over - I've found THE BEST recipe for shrimp and grits. This was Katie's first time eating grits and she literally licked her plate clean. Steve couldn't stop raving about it either. We were all silent as we ate, each of us savoring the delicious plate of food in front of us.



The recipe could not be simpler - grits are cooked in a mixture of chicken broth, milk and butter. Aside from stirring them every once in a while, they cook themselves. Shrimp are cooked in delicious bacon fat with a little garlic. The whole thing takes less than 30 minutes to prepare, making it the perfect weeknight meal.



I served the shrimp and grits with spinach sauteed in oil with some sliced garlic. It was the perfect accompaniment, especially since I could just plate it alongside the shrimp. The only thing I might do is add a little fresh chopped tomato - not because the dish needs anything but for that hint of freshness and acidity.

The Best Shrimp and Grits
As seen on The Redhead Baker, originally from Taste of Home

For the grits:
2 cups chicken broth
2 cups milk
4 tablespoons unsalted butter, cubed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked stone-ground/old-fashioned grits
1 cup (4 ounces) shredded extra sharp cheddar cheese

For the shrimp:
6 thick-sliced bacon strips, chopped
1 pound uncooked shrimp, peeled and deveined
3 garlic cloves, minced
4 scallions, thinly sliced

Combine the broth, milk, butter, salt and pepper in a large saucepan over medium-high heat and bring to a boil. Slowly whisk in the grits. Reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Set aside covered, and keep warm.

In a large skillet, cook the bacon over medium heat until crisp. Remove to a paper towel-lined plate with a slotted spoon; reserve drippings in the skillet.

Saute the shrimp and garlic in the bacon drippings. Flip the shrimp as soon as they turn pink. Remove once both sides are pink.

To serve, divide the grits into four bowls. Top each with one quarter of the shrimp. Garnish with the reserved bacon and scallions.

We love a good carbonara around here. It's been a while since I made a new variation, so when I was reading a book that mentioned pasta carbonara I knew it was a sign. And thus, Shrimp Carbonara was born.



I'm not sure why it never occurred to me to make this before but now that I have, it will definitely become a regular thing. All I did was add shrimp to my standard carbonara recipe. I mean, what's not to love about shrimp cooked in bacon fat? Positively delicious.

Shrimp Carbonara
Based on Nigella Lawson's carbonara recipe

1 pound spaghetti
6 slices bacon, chopped into bite-size pieces
1 pound shrimp, any size you like, peeled and deveined
1 large onion, thinly sliced
1/4 cup dry vermouth (or white wine)
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup half and half cream
Freshly ground black pepper
Freshly ground nutmeg

Cook pasta according to package directions. Drain and set aside.

In a large skillet that will fit the pasta later, cook the bacon until crispy but not crunchy. Remove with a slotted spoon, leaving the bacon grease in the pan.

While the bacon is cooking, pat the shrimp dry with paper towels and season with salt and pepper. After you've removed the bacon from the pan, add the shrimp in an even layer. Cook the shrimp until they're pink on both sides, about 2 minutes per side. Remove to the plate with the bacon.

Add the sliced onions to the pan and cook until softened and starting to caramelize, about 15 minutes. Add the vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.

While the vermouth is reducing, beat together the eggs, Parmesan, cream, pepper and nutmeg in a bowl.

Once you have a nice syrup, add the pasta to the pan, tossing well to coat with the sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the egg and cheese mixture, swiftly tossing everything with tongs to mix well. Add the bacon and shrimp and toss again. Taste and season with some more pepper and grated cheese, if desired.

My friend, Katie, posts photos of her family's dinner on Facebook sometimes. The other night she made this Coconut Shrimp Curry recipe and I couldn't get it out of my head. I quickly printed off the recipe to make this week.



This was so, so good. Light and fresh, with perfectly cooked shrimp. The only change I made was to add zucchini so I could call it a complete meal. You could add whatever veggies you like. I think carrots would be nice. Katie added sweet potatoes and said that was good.

Coconut Shrimp Curry
Slightly modified from Jo Cooks

For shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 lb extra-large shrimp, peeled and deveined

For sauce
1 tablespoon vegetable oil
1 medium onion, chopped
1 small zucchini, quartered lengthwise, then cut into bite-size pieces
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon yellow curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) unsweetened coconut milk

Fresh cilantro, minced
Cooked basmati rice

In a bowl or plastic food storage bag, toss the shrimp with the marinade ingredients. Allow to marinate for 15 minutes.

While the shrimp is marinating, heat the oil in a medium size pot. Add the onion and zucchini, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.

Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and stir well. Cook for about a minute, then add the coconut milk. Stir and bring to a boil. Cook for 5 minutes. Add the shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.

Serve over hot rice garnished with cilantro.

We all love risotto. I see it as a blank slate, the perfect starting point for whatever combination of flavors you happen to want that day. I recently saw a recipe for Sweet Corn Risotto on Iowa Girl Eats and figured I better make it ASAP before corn season is over.



I've been on a shrimp kick lately, made possible by a sale on frozen shrimp at Acme. I love Ina Garten's method for roasting shrimp - it's so easy and flavorful. I threw in half a bag of baby spinach once the risotto was done for a little color and extra veggies and dinner was served.



This was wonderful with fresh corn, but I imagine I'll make this again multiple times this winter with frozen corn and it will be just fine. Don't let the fact that corn season is over deter you from trying this recipe.

Sweet Corn Risotto with Roasted Shrimp
Risotto from Iowa Girl Eats, roasted shrimp from Ina Garten

2 large leeks, white and light green parts only, sliced in half then into thin half moons
6 cups chicken broth
3 tablespoons butter
2 cups corn kernels (from 3 ears, you can also use frozen corn)
2 cloves garlic, minced
salt and pepper
2 tablespoons extra virgin olive oil, divided
1 large shallot or 1/2 small onion, chopped
1-1/2 cups arborio rice
1/2 cup dry white wine
1-lb shrimp (at least 21-25 or 26-30 count, you can go larger if you want)
1/2 cup freshly grated Parmesan cheese
1/2 bag of baby spinach (3-4oz), roughly chopped

Important note: You need to soak the leeks before you start cooking. After the leeks have been cut as directed above, place them in a bowl of water for at least 30 minutes. Swish them around a few times, making sure to separate all the pieces. Leeks are VERY sandy and you don't want grit in your risotto. After they've been soaking for 30 minutes, drain in a colander and rinse with fresh water.

Bring chicken broth to a boil in a saucepan then turn heat down to low to keep warm.

Melt 2 tablespoons butter in a large skillet over medium heat then add corn, leeks, and garlic, season with salt and pepper. Saute until leeks are tender, about 10 minutes. Remove mixture to a bowl then set aside.

Melt remaining tablespoon butter in 1 tablespoon olive oil in the skillet then add the shallots and saute until starting to turn tender, 2 minutes. Add rice then stir for one minute. Add wine then stir until nearly absorbed by the rice. Add two ladlefuls of chicken broth then stir until nearly absorbed before adding another two ladlefuls. Repeat until the rice is creamy and al dente, 25-30 minutes. Be sure to taste the risotto when you're nearing the end of the chicken broth, in case you need more.

While the risotto is cooking, preheat the oven to 400 degrees F. Peel and devein the shrimp. Place them on a sheet pan with 1 tablespoon olive oil, salt, and pepper. Toss to coat, then spread them in an even layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through.

Remove the risotto from the heat then stir in the Parmesan cheese, corn and leek mixture, and the spinach. Season with salt and pepper to taste then serve topped with the roasted shrimp.